Barbecue Secrets

Recipe of the Week: Florida-style Grilled Zucchini

Why
Florida? In 1990 there was a feature in Gourmet magazine about
cooking dinner in Florida. Must have been about low-cal eating for
the diet-conscious retiree. That’s all I remember, except for this
incredibly simple and delicious grilled zucchini.

Whisk
together the garlic paste, lemon juice, vinegar, oil, and pepper.
Pour the mixture into a large baking dish. Halve the zucchini
lengthwise and toss the pieces in the marinade, making sure they’re
well-coated. Cover and refrigerate them overnight, turning the
zucchini several times. Prepare your grill for medium heat. Grill
the zucchini for 4–5 minutes, cut side down. Turn them, brush them
with some marinade, and grill the other side for 4–5 more minutes,
or until they’re just tender. Transfer them to a cutting board,
slice them diagonally, and serve. This is a perfect dish to make
while a large cut of meat is off the grill and resting.